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Eggplant Moussaka Calories
Traditional baked dish with eggplant, ground meat, tomatoes, onions, spices
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Eggplant Moussaka (180 g) has 198 calories. That works out to 110 calories per 100 g. It contains 15.3 g of carbs, 7.6 g of protein, 11.2 g of fat and 4.1 g of fiber. Its 0.2 mg of Copper covers 22% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
What is Eggplant Moussaka?
Eggplant Moussaka here refers to Turkish patlıcan musakka: tender eggplant cooked with minced meat, tomatoes and onions. Recipes vary from home to home; the eggplant may be fried or baked before it is simmered with the meat sauce. Unlike the familiar Greek version, Turkish musakka is usually not built in layers under a béchamel topping.
It is soft and savoury, with the eggplant soaking up the spiced tomato sauce. In Turkey it is served hot as a main dish, often alongside rice pilaf and yoghurt; it also works well as a make-ahead dinner for readers elsewhere. The meat adds some protein, while the vegetables bring fibre. For a lighter result, bake the eggplant rather than frying it.
Eggplant Moussaka Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
8.5g
· 3% DV
Protein
4.2g
· 8% DV
Fat
6.2g
· 8% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 16% · Fat 52%
Eggplant Moussaka Vitamins & Minerals
Vitamins
B6
0.13mg · 8% DV
B12
0.18µg · 8% DV
B3
1.1mg · 7% DV
Biotin
2.2µg · 7% DV
Minerals
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Phosphorus
58mg · 8% DV
Potassium ⭐
260mg · 8% DV
How Nutritious Is Eggplant Moussaka?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Eggplant Moussaka Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Eggplant Moussaka
To burn the 110 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Eggplant Moussaka Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Eggplant Moussaka Contain Allergens?
No known major allergens
Which Diets Is Eggplant Moussaka Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Eggplant Moussaka Fat Profile
SATURATED
1.6g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
Compare Eggplant Moussaka
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Frequently Asked Questions About Eggplant Moussaka
What is eggplant moussaka made of?
Eggplant moussaka is made with eggplant and a savory minced-meat and tomato sauce; many baked versions also have layers of potato and a béchamel topping. Ingredients vary by country and recipe, so not every version includes all these layers.
Is eggplant moussaka Greek or Turkish?
Eggplant moussaka is associated with several Eastern Mediterranean and Balkan cuisines, rather than belonging exclusively to one country. Greek versions commonly have layered eggplant and béchamel, while Turkish patlıcan musakka is often cooked with eggplant and minced meat without a béchamel topping.
Does eggplant moussaka always have béchamel sauce?
No, eggplant moussaka does not always have béchamel sauce. It is common on Greek-style baked moussaka, but Turkish-style patlıcan musakka is often made without it, using eggplant, minced meat, tomatoes, and onions.
What is the difference between eggplant moussaka and lasagna?
Eggplant moussaka typically uses eggplant as its main layer, with meat sauce and often béchamel; lasagna is built with pasta sheets. They can look similar when sliced, but their main layers and characteristic flavors differ.
Do you need to salt eggplant for moussaka?
No, salting eggplant for moussaka is not essential, especially with modern varieties. It can help draw out moisture from very watery eggplant, but pat the pieces dry afterward so they brown or roast instead of steaming.
How do you keep eggplant moussaka from becoming watery?
To keep eggplant moussaka from becoming watery, cook the meat and tomato sauce until excess liquid evaporates, and roast or brown the eggplant before assembling. Let the baked dish rest briefly before slicing so its layers hold together.
Can you make eggplant moussaka ahead of time?
Yes, you can assemble eggplant moussaka ahead and refrigerate it before baking. Keep it covered, then bake until heated through and browned; if it goes into the oven cold, it may need extra baking time.
What should you serve with eggplant moussaka?
Eggplant moussaka pairs well with a crisp green salad, crusty bread, or a simple yogurt-based side. Since it is already a filling baked dish, lighter accompaniments balance the rich meat and, in some recipes, béchamel.
Can you freeze eggplant moussaka?
Yes, eggplant moussaka can be frozen in airtight portions after it has cooled. Thaw it in the refrigerator and reheat until hot throughout; béchamel may separate or become slightly grainy after freezing, though the dish remains usable.
Can you use beef instead of lamb in eggplant moussaka?
Yes, beef works well instead of lamb in eggplant moussaka. Beef gives the tomato sauce a familiar, hearty flavor, while lamb makes it richer; either can be used alone or combined, depending on the recipe.
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Nutrition data compiled from USDA FoodData Central and scientific sources.